Spring Vegetable Pasta Salad

Spring Vegetable Pasta Salad

Ingredients

* 1 package (1 pound) medium pasta shell
* 1 pound fresh asparagus, cut into 2-inch piece
* 1 package (1 pound) frozen baby pea
* 1 orange bell pepper, chopped
* 1 cup cherry tomatoes, halved
* 1 cup light or reduced-fat mayonnaise
* 2 ounces lemon yogurt
* 2 Tbsp. lemon juice
* 1 tsp. dried parsley
* Salt and pepper to taste

Cook pasta shells per package directions, adding asparagus
pieces during the last 4 minutes of cooking time. Meanwhile,
place frozen peas in a colander in the sink.

When pasta is tender and asparagus tender-crisp, pour into
colander over peas. Drain well and add bell pepper and tomatoes.

In a large bowl, combine mayonnaise, yogurt, lemon juice, parsley,
salt and pepper, and mix with a wire whisk to blend.
Add pasta mixture and stir gently to coat.

Cover and refrigerate for a minimum of 2 hours before serving.

Makes 10 servings

Per serving: 298 calories, 8 g total fat (1 g saturated fat), 55 g
carbohydrate, 10 g protein, 5 dietary fiber, 165 mg sodium.